Pecan Molasses Cream Pie

So quick and simple to make but bursting with the flavors of molasses, pumpkin and spices!

SERVING/YIELD8-10

PREP TIME

10

min

COOK TIME

0

min

LEVEL
Easy

BLESSINGShehakol

RECIPE#6961

kitchentested

INGREDIENTS

2 Tbsp molasses

½ cup canned pure pumpkin

¼ cup sugar

1 tsp cinnamon

½ tsp ground ginger

½ tsp salt

¼ tsp ground clove

1 pint softened Butter Pecan ice cream or frozen yogurt

1 pre-made chocolate cookie crust

8 oz whipping cream

2 Tbsp vanilla mousse powder or pudding powder

¼ tsp pumpkin pie spice

Mix together the canned pumpkin, sugar, cinnamon, salt, ginger and clove to create a pumpkin pie filling. Then mix in the thick molasses and combine.

Fold the pumpkin mixture in to the softened Better Pecan ice cream and spoon it in to the pre-made chocolate cookie pie crust.

Put the cream pie in the freezer and let it set for a couple of hours. You are very welcome to make your own crust but the pre-made options are delicious and great for freezing.

When you are ready to eat the pie, take it out of the freezer for a few minutes to thaw. Decoratively pipe the vanilla mousse on to the pie as garnish and sprinkle some extra pumpkin pie spice over the top for an extra special touch.